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“…You make me so hungry, Robot, I get so hungry, I get so hungry I could die…”
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Now that Christmas is over, I can share non-Christmas recipes with no guilt! Yes! Who’s ready for SUGAR?! (Say it like Oprah and it’s way more fun.)
Me. I’m ready for sugar. And honey. And lemon. And lemon poppyseed buttercream, ’cause I’m like, the Optimus Prime of baking.
This is definitely a summer cupcake. So for those lucky humans currently vacationing in the Bahamas or someplace not utterly miserable (i.e. Missouri), here’s a cupcake for you! For those stuck in terribly cold weather and snow and ice and freezing rain, make a cup of tea or coffee! You don’t need cupcakes right now. Unless you’ve got coffee cupcakes… okay, yeah, you definitely need coffee cupcakes.
Geez, I’m really bad at promoting my own recipes, aren’t I? I’ve never even made coffee cupcakes before.
These cupcakes are nicely lemon-y but they aren’t tart. Instead, their sweetness plays off with the subtle crunch of the poppy seeds perfectly. It’s just such a bright and happy pairing, sure to lift any sour moods. Maybe if you’re stuck in snow you DO need these cupcakes…
Honey Lemon Cupcakes
adapted from Half Baked
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1-1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup honey
1 tsp vanilla extract
1 tbsp lemon zest, or the zest from one medium-sized lemon
1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
2. In a large bowl, cream together butter and sugar. Add eggs, one at a time.
3. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. In a smaller bowl, combine buttermilk, honey, vanilla, and lemon extract.
4. Add half of the flour mixture to the butter mixture, stirring until just combined. Stir in the buttermilk mixture, then add the remaining flour mixture, mixing until just combined.
5. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.
Lemon Poppy Seed Buttercream
(depending on how high you frost the cupcakes, you may have leftovers for eating with a spoon)
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
2 tsp lemon extract
1-1/2 tsp poppy seeds
1. In a large bowl, cream together butter and sugar. Stir in lemon extract. Fold in poppy seeds.
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It’s very bad to let me roam around a grocery store on my own, which is how I came to realize I had several bunches of ripe bananas on the counter attracting several of those little banana bugs that fly around the kitchen every time you bring even one banana home.
I could use the Internet in my brain to look up the scientific name for the banana bugs but I need to recharge and I think you know what I mean anyway.
And at the same time, why do berries go bad so quickly? I could also research an answer to that question as well but I don’t need to explain myself twice.
Get yourself some old bananas and blueberries you don’t know what to do with because you bought four cases at once.
Or is that just me?
Banana Blueberry Cupcakes with Honey Buttercream
1-1/2 cups flour
3/4 cup brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, browned, cooled
1/2 tsp vanilla extract
1-1/2 cups mashed bananas (about 4)
1 cup blueberries, fresh or frozen
1. Preheat oven to 350 degrees. Line a muffin tin with baking liners.
2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, and salt. Stir in butter and vanilla. Add eggs, one at a time, mixing until just combined. Fold in bananas and blueberries.
3. Fill each cupcake liner 2/3 of the way full. Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.
from Always with Butter
3/4 cup (1-1/2 sticks) unsalted butter, softened
1/3 cup honey
4-5 cups powdered sugar
dash of milk
1. In a large bowl, cream together butter and honey. Add powdered sugar until combined and creamy. Add milk to reach desired consistency.